Why did you pick Pinot Grigio for the launch of Barrymore Wines?

I’ve always ordered Pinot Grigio in restaurants, because it’s a surefire way to get a wine that’s not too buttery, too acidic or overly fruity. And when I traveled to Italy to sample all the possibilities for my Barrymore Wines line, the taste of this particular Pinot Grigio was so there: It has this beautiful, mild fruit that I love. It’s dangerously easy-drinking.

What’s in your fridge right now?

I always have a giant container of soup that I’ve made over the weekend for the week. Right now there’s a curried heirloom tomato–lentil soup. I’m really passionate about Tupperware. I could easily become like Julie Hagerty in Airplane!, like, “This container will keep your hot dog buns fresh for days!”

What dish will you always order on a menu?

I’m a carb queen. I’ll always order macaroni and cheese, but I don’t want it to be fancy. I want it to be as close to Kraft as it can possibly get. I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn’t resemble the original dish at all.

Is there a restaurant where you’re a regular?

You know where I love having brunch in New York City? Joseph Leonard. It has the most awesome energy on a Saturday or Sunday. You feel like you’re out at a nightclub, but without the trappings of a nightclub. It’s so lively and fun: They’re making fabulous Bloody Marys, and they’re slinging the best food out of the kitchen, and everyone’s dancing to music. It has this great, sensual energy.